Creamy Tuscan Chicken Tortellini Soup is a cozy bowl packed with tender chicken, cheesy tortellini, sun-dried tomatoes, and fresh spinach, all swimming in a rich and creamy broth. It’s like a warm hug on a chilly day, with just the right mix of flavors that make you want to keep coming back for more.
I love making this soup when I want something comforting but still a little special. The sun-dried tomatoes add a nice tang, and the spinach brightens things up. I usually cook the chicken right in the pot so it soaks up all the tasty broth, which always makes the soup feel extra homemade and satisfying.
My favorite way to enjoy this soup is with some crusty bread for dipping. It’s perfect for a relaxed weeknight meal or when friends come over for a casual dinner. Plus, the leftovers taste just as good the next day, which I always appreciate! This soup feels fancy but is surprisingly easy to throw together, making it one of my go-to recipes when I want something both simple and delicious.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breast works great here for tender, lean meat. You can swap in thighs if you prefer more flavor and juiciness.
Sun-Dried Tomatoes: These add a tangy, slightly sweet note. If you don’t have them, roasted red peppers give a nice smoky touch.
Cheese Tortellini: Fresh or refrigerated tortellini adds cheesy goodness and heartiness. You can use frozen or even ravioli as a substitute.
Spinach: Fresh spinach is best for its mild flavor and quick wilting. Baby kale or Swiss chard also work nicely.
Heavy Cream: This creates the rich and creamy texture. For a lighter version, try half-and-half or coconut milk for a dairy-free option.
Parmesan Cheese: Parmesan adds a salty, nutty kick. Pecorino Romano is a sharper alternative if you like bolder cheese flavors.
How Do I Get the Best Flavor from the Chicken and Soup Base?
Cooking the chicken first in the pot helps brown it and build flavor right at the start. Here’s what to do:
- Heat olive oil over medium heat before adding chicken. Don’t crowd the pan so it browns evenly.
- Cook until golden and no longer pink inside. Then set aside to avoid overcooking later.
- Use the same pot to cook onion, garlic, and sun-dried tomatoes so they pick up the leftover chicken flavor.
- Add chicken broth and simmer to deepen the soup’s taste before adding cream and tortellini.
This step-by-step layering of flavor makes the soup rich and satisfying every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients together without crowding.
- Wooden spoon – great for stirring the soup gently and scraping up flavorful bits from the bottom.
- Chef’s knife – sharp knife makes dicing chicken and chopping veggies quick and safe.
- Cutting board – a sturdy surface to prep your ingredients easily and safely.
- Ladle – helps you serve the soup neatly into bowls without mess.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier soup with rich flavor.
- Use kale instead of spinach for a more robust, earthy green that holds its shape well.
- Add red pepper flakes or a pinch of cayenne for some gentle heat.
- Stir in a little sun-dried tomato pesto instead of plain sun-dried tomatoes to boost umami depth.
Creamy Tuscan Chicken Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
To Finish:
- 1 package (about 9 oz) cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach leaves
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20–25 minutes to cook, making it a quick and satisfying meal perfect for busy days or cozy nights.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pot and set it aside for now.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and cook until softened (about 3-4 minutes). Then add the minced garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes so the flavors develop.
3. Build the Soup Base:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes to blend the flavors well.
4. Add Cream and Seasonings:
Stir in the heavy cream and Italian seasoning. Taste and season with salt and freshly ground black pepper according to your preference.
5. Cook the Tortellini:
Add the cheese tortellini to the pot. Cook them according to the package directions, usually about 3-5 minutes, until tender and cooked through.
6. Finish the Soup:
Return the cooked chicken to the pot, then add the fresh spinach. Stir and cook for 2-3 minutes until the spinach wilts. Mix in the grated Parmesan cheese until it melts into the soup.
7. Serve and Enjoy:
Adjust the seasoning if needed. Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of black pepper. For an extra treat, enjoy with some crusty bread on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to thaw it completely before cooking. Thaw frozen chicken in the fridge overnight or place it in a sealed bag submerged in cold water for faster thawing. Pat it dry before dicing and cooking to avoid excess moisture.
Can I Substitute the Cheese Tortellini?
Absolutely! You can use fresh or refrigerated ravioli, or even small pasta shapes like tortellini shells or gnocchi. Just adjust the cooking time according to the package instructions to ensure they’re tender but not overcooked.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. You may want to add a splash of chicken broth or cream if it thickens too much.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup up to the point before adding the tortellini and spinach. Refrigerate the base for up to 2 days, then add and cook the pasta and greens fresh when ready to serve for best texture.
